This Greek chicken and potatoes is a one pan meal with marinated garlic and herb chicken and tender potatoes, all roasted to golden brown perfection. A super easy dinner for a busy weeknight.
I am all about the sheet pan meals like Asian salmon, lemon thyme chicken and this flavorful Greek chicken. It’s less work with minimal cleanup involved!
In my opinion, you can never go wrong with a one pan meal. The protein and veggies all cook together and you only have one dish to clean at the end! This Greek chicken and potatoes is tender and juicy chicken thighs with golden brown potatoes. You can serve this dish as is, or add an additional veggie on the pan to round out your meal.
How do you make Greek chicken with potatoes?
The first step in this recipe is to make a marinade of olive oil, lemon juice, garlic, oregano and spices. The chicken and potatoes are tossed in the olive oil mixture, then they go onto a sheet pan to roast until they’re golden brown and cooked through. Add a sprinkling of fresh parsley and some lemon wedges and dinner is served!
Tips for Greek Chicken
- I prefer to use bone-in skin-on chicken thighs for this recipe because they are super flavorful and they don’t dry out in the oven. You could also use chicken drumsticks or bone-in, skin-on chicken breasts if you prefer. The bone-in chicken breasts will take longer to cook than the chicken thighs, so keep that in mind.
- If you’d like, you can reserve a tablespoon or two of the marinade before you add the chicken and potatoes, then drizzle that reserved marinade over the cooked dish for added flavor.
- This dish is great for meal prep; it will keep in the fridge for up to 4 days.
Greek Chicken with Potatoes Variations
You can add other ingredients to this dish to create other flavor variations that suit your tastes.
- Vegetables: During the last 15 minutes of the baking time, you can add vegetables such as broccoli, asparagus, cauliflower or zucchini.
- Cheese: Sprinkle 1/3 cup crumbled feta cheese over the finished dish.
- Herbs: Instead of garnishing your Greek chicken with fresh parsley, you can use green onions, chives, dill or basil.
- Potatoes: You can use red potatoes, Russet potatoes or even sweet potatoes instead of the Yukon gold potatoes.
How long does it take to bake chicken thighs?
It takes approximately 45 minutes to bake chicken thighs at a temperature of 400 degrees F.
How do you know when chicken is done?
You can tell that your chicken is done when the juices run clear and a thermometer inserted into the thickest part of the chicken registers at least 165 degrees F. I use a digital probe thermometer with a remote so that I can monitor the progress of the chicken from anywhere in the house.
I cannot get enough of this Greek chicken, my family loves it and I’m sure your family will enjoy it too!
More one pot meals
Greek Chicken and Potatoes
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1 pound small Yukon gold potatoes halved
- 1/2 cup olive oil
- 1/3 cup lemon juice
- 1 teaspoon lemon zest
- 2 teaspoons kosher salt
- 1 teaspoon pepper
- 1 tablespoon minced garlic
- 2 teaspoons dried oregano
- 2 tablespoons chopped fresh parsley
- lemon wedges for garnish
- cooking spray
Instructions
- Preheat the oven to 400 degrees F.
- Place the olive oil, lemon juice, lemon zest, salt, pepper, garlic and oregano in a large bowl. Whisk to combine.
- Add the chicken and potatoes to the bowl; toss to coat with the marinade.
- Coat a sheet pan with cooking spray. Arrange the chicken and potatoes on the pan in a single layer.
- Bake for 40-45 minutes or until chicken is done and potatoes are tender, stirring halfway through the cooking time.
- Sprinkle with parsley. Garnish with lemon wedges and serve.
Doug says
Simply awesome!
Everything you said it was and more!
Kaila says
soooo good made it twice this week! and its EASY too make thank you! cut oil down a smidge trust me
Daryl says
This was delicious. Next time I may cut down on the olive oil a bit. I made it with boned and skinned thighs as that was what I had on hand. Will def be making this again.
Jennie says
Sara, this sounds perfect for tonight’s dinner.
But – the horror 😱 – I’m short of lemon! I have enough zest in the fridge, and squeezed the lemon wedges I have to get about 2 tablespoons of juice. Do you think my fruit bowl lime might sub for the remaining lemon juice? Or would the slightly more bitter nature of lime skew the flavour profile?
Sara, d’ya think I can get away with the switcheroo…or do I need to send designated grocery dude (aka hubby) on a lemony produce run?
Melissa says
What can you substitute for the lemons and zest?
Sara says
Lemon is one of the main flavoring components so it would be tough to substitute and get similar results. You could try orange or possibly a small amount of red wine vinegar.
Melissa says
Could I not use white wine vinager??
Tiffany says
Delicious and easy! Made this for the second time and shared the recipe with my girlfriends. That’s what friends do when they find a great recipe!
Julia says
I’m about to make this for the third time since the pandemic started. It’s such a quick, delicious, and flavorful meal that’s made it permanently into my repertoire. I have some extra zucchini so I think I’ll add some towards the end of cooking as another person suggested.
Phoebe says
I tried this recipe out tonight. Absolutely tasty! Loved it. The flavors were perfect.
Charity says
This recipe sounds amazing but I hate oregano. What can I substitute for it?
Sara says
A different dried herb, you can use 2 teaspoons of Italian seasoning or 1 1/2 teaspoons of thyme.
Cassie says
I made this for a WFH lunch. So easy, and so incredibly good! For even more flavor, I poured the remaining marinade onto the the chicken/potatoes the last 15-20 minutes of cooking. And sprinkled a little more oil on the chicken before throwing it under the broiler to brown.
Great as-is! Though, at the end, I drizzled the tiniest tiny bit of over the chicken and it just made the lemon and garlic taste even better.
Teena says
I tossed on some zucchini the last 20 minutes and it was a complete meal that was delicious!
Allison says
I’m trying to do some freezer meal prepping. What recommendations do you have for adapting this to a freezer meal? I guess the part I’m not sure of is if the potatoes will freeze well. Do you think I could just cut them and place them in the marinade with the raw chicken to freeze or would I have to blanch the potatoes first? Thanks for your help! This recipe is so good and my family LOVED it!
Sara says
I would blanch the potatoes first!
allison says
Thank you so much for replying! I’m going to make 2 batches today for my freezer. I will definitely checking out your other recipes!
Cinder says
This recipe is delicious! Definitely a keeper. This will be the second time making it. The marinade is so good. Thank you for the recipe.
Fay says
This was a delicious recipe! I only had skinless boneless thighs. I marinated them for 30 minutes in the fridge first. I added kalamata olives and artichoke hearts. Will definitely make again.
Thank you for the recipe.
melissa says
How long did you cook it with the boneless/skinless thighs?
Hannah R says
I also made this with boneless skinless chicken thighs. I roasted them and smallish new potatoes at 425° for approximately 25 minutes, stirring once half way. I then finished u dear the broiler (on high) for 2-3 minutes to brown and crispen things a little. It was delicious. The marinade is very flavorful and tasty
Karen says
This marinade was absolutely DELICIOUS! It’s definitely a keeper. Thank you!
Kathryn says
Would this recipe work in an Instant Pot? If yes, what would be the recommended time allotment(s)? Thank you!
Sara says
This recipe is designed to be roasted so that the chicken and potatoes get browned and crispy, I don’t think you’d be able to achieve the same effect in an Instant Pot.